The Ultimate One-Pan Chocolate Peanut Butter Cheesecake Cake: A Dream Dessert
Prepare yourself for a dessert experience that transcends the ordinary: the Chocolate Peanut Butter Cheesecake Cake. Imagine the fudgy richness of a classic chocolate cake perfectly harmonizing with the velvety creaminess of a peanut butter cheesecake, all baked seamlessly in a single pan. This isn’t just a cake; it’s a celebration of two beloved flavors united in a truly spectacular, easy-to-make treat. If you’re a fan of the iconic chocolate and peanut butter combination, get ready to meet your new favorite dessert!
This sensational recipe has captured hearts and taste buds alike, becoming a wildly popular choice for dessert lovers everywhere. We’ve even created a detailed video tutorial to guide you through every step, showcasing how to achieve perfection, complete with a luscious chocolate ganache frosting option. Whether you’re planning for a special holiday like Easter, a weekend indulgence, or simply craving something extraordinary, this cake delivers on all fronts.
Why This One-Pan Wonder is a Must-Try
This isn’t just any dessert; it’s a testament to convenience without compromising on decadence. The magic truly lies in its “one-pan” preparation, streamlining your baking process and significantly cutting down on cleanup. But ease isn’t its only virtue. Each slice offers a harmonious blend of textures and flavors:
- Fudgy Chocolate Cake: The base is a rich, moist, and incredibly fudgy chocolate cake that melts in your mouth, providing a deep cocoa foundation.
- Creamy Peanut Butter Cheesecake: Layered directly on top, the peanut butter cheesecake is smooth, tangy, and bursting with authentic peanut butter flavor, offering a delightful contrast to the chocolate.
Together, they create an irresistible symphony that’s both comforting and luxurious. And for those mindful of their treats, this recipe offers a unique, healthier-than-usual frosting option! Our special glaze is remarkably light, made without any heavy cream, whipping cream, or even butter. It’s an optional addition, mind you, because the cake is so profoundly delicious on its own, it hardly needs anything more. Yet, if you desire that extra touch of sweetness and creaminess, this lighter frosting won’t disappoint.
The Art of Combining Chocolate and Peanut Butter
For those who understand the unparalleled magic of chocolate and peanut butter together, this dessert is a revelation. I’ve poured considerable effort into perfecting this recipe, building on the success of my previous “cheesecake cake” creations like the beloved Carrot Cake Cheesecake and the refreshing Blueberry Lemon Cheesecake Cake. This particular combination, however, presented its own unique challenges.
After a handful of (let’s be honest, about six) failed attempts, where layers separated or textures weren’t quite right, I finally “broke the mold.” The goal was to achieve that perfect synergy where the rich, dense chocolate cake seamlessly supports the lighter, creamy peanut butter cheesecake, all baked in one go without a water bath or complex layering techniques. The result is a dessert that looks impressive but is surprisingly straightforward to make.
Just look at that cross-section! You’ll discover the fluffiness of the chocolate cake, the intense fudginess, and the incredible creaminess of the peanut butter cheesecake all in one perfect slice. And if that wasn’t enough to tempt you, I often take it a step further by topping it with an even creamier, special frosting. For a final flourish, I blend up some Reese’s chips and chocolate chips to sprinkle generously over this luscious creation, adding an extra layer of texture and flavor that elevates it to true dessert heaven.
Essential Tips for Baking Success
To ensure your Chocolate Peanut Butter Cheesecake Cake turns out perfectly every time, here are some crucial tips to follow:
- Always Line Your Pan: This is perhaps the most critical step. Do NOT attempt to simply lightly grease your springform baking tin. This cake is exceptionally fudgy and will stick without proper lining. Use baking or parchment paper to line the bottom and even the sides to guarantee an easy release and a pristine cake. Don’t risk ruining your masterpiece!
- Use the Correct Pan Size: The recipe is specifically developed for an 8-inch round springform pan. Using a larger or smaller tin will significantly alter the baking time and potentially the texture of your cake layers. Stick to the 8-inch size for optimal results.
- Choose the Right Peanut Butter: For the cheesecake layer, it is essential to use *normal* creamy peanut butter (like Jif or Skippy). Natural peanut butter, which tends to separate oils, has a different consistency and fat content that can affect the cheesecake’s texture and ability to set correctly.
- No Swirling Needed: There’s no need for fancy techniques like swirling the layers together. Simply follow the recipe and directions EXACTLY as written for the layering process. The magic happens in the oven as the layers gently combine.
- Frosting is Optional, But Delicious: While the cake is divine on its own, the recommended yogurt frosting (or the optional chocolate ganache) adds another layer of flavor and moisture. However, if you prefer a simpler cake, feel free to omit the frosting.
- Ingredient Substitutions: This recipe has been meticulously tested with the listed ingredients countless times. If you choose to substitute ingredients (e.g., coconut flour, almond flour, gluten-free flour, maple syrup, honey, flax eggs, oil instead of butter), please do so at your own risk and discretion. I cannot guarantee the outcome, as I have not tested it with any other ingredient variations.
- Embrace the Coffee: The recipe calls for coffee in the chocolate cake. Don’t worry, you won’t taste coffee in the final product! It merely intensifies the chocolate flavor, making it deeper and richer. If you prefer, you can substitute it with plain water, but for the best chocolate experience, use the coffee.
- Chill for Perfection: While you can serve this cake slightly warm, it truly shines after chilling for at least 6 hours or, even better, overnight. This allows the cheesecake layer to fully set and the flavors to meld beautifully, creating that iconic dense and creamy cheesecake texture.
- ENJOY! Most importantly, savor every single bite of this incredible creation!
Watch the Magic Happen: Video Tutorial
Seeing is believing! For a visual guide to making this show-stopping dessert, watch our step-by-step video. It covers everything from preparing your ingredients to achieving that perfect layered look and even demonstrates how to make the decadent chocolate ganache frosting if you opt for that glorious addition.
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Chocolate Peanut Butter Cheesecake Cake
Ingredients
Chocolate Cake:
- 1/2 cup butter
- 1 cup granulated sugar or a natural granulated baking sweetener that measure 1:1 with sugar
- 2 eggs large
- 1/2 cup skim milk or full fat or almond milk
- 1 1/4 cup all purpose flour or plain flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder leveled
- 1/4 teaspoon salt
- 1/4 cup water boiled, brewed with 2 teaspoons instant coffe, or 1/4 cup strong brewed coffee, at room temperature
Cheesecake:
- 1 cup light cream cheese at room temperature
- 1/3 cup natural powdered sweetener or sugar
- 1/4 cup creamy peanut butter do not use natural
- 1/2 cup sour cream or natural, plain, or Greek yogurt
- 1 egg large
- 1 teaspoons cornstarch
Chocolate Yogurt Glaze: (OPTIONAL)
- 3 1/2 oz 70% dark chocolate or milk chocolate
- 3 1/2 oz vanilla Greek yoghurt or naturally sweetened Greek yogurt
Peanut Butter Yogurt Frosting: (OPTIONAL)
- 1/2 cup vanilla Greek yogurt naturally sweetened Greek yogurt, room temperature
- 2 tablespoons peanut butter
- 2 tablespoons powdered sugar or powdered sweetener
Instructions
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Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***
For The Cake:
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In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
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Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
For The Cheesecake Mixture:
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Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble Cake:
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Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
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Bake in preheated oven for 50 – 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
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Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.
For The Chocolate Yogurt Glaze:
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Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined (don’t beat it or the chocolate will seize and harden).
For The Peanut Butter Yogurt Glaze:
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Beat all ingredients well until smooth, lump free and combined.
Frost Cake:
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Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).
Notes
*Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting
*Please don’t be tempted to NOT line your baking tin. The cake will stick to the sides without the parchment or baking paper
OPTIONAL CHOCOLATE GANACHE FROSTING (AS SHOWN IN THE VIDEO):
Bring 1 cup heavy cream to a gentle simmer over low-medium heat. Take off heat immediately, and break 7-ounces or 200-grams chocolate of choice (we used 70% cocoa) into pieces. Add chocolate pieces to the cream; cover with a lid and allow to sit for 5 minutes undisturbed. After 5 minutes, the chocolate will have started to melt. Begin to whisk the chocolate through the cream slowly, and gradually whisk faster to combine. Cool slightly (about 15 minutes), before pouring over the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
